Craving a delicious, crispy and golden-brown chicken leg?
This pan-fried chicken leg recipe is the answer to all your desires.
Marinated with a blend of herbs and spices, these chicken legs are pan-fried to perfection, delivering a succulent and tender meat with a mouthwatering crispy exterior.
This recipe is perfect for a family dinner or a weekend treat!
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Yield: 4 servings
- 4 chicken legs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable oil
- In a small bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well and set aside.
- Pat the chicken legs dry with paper towels. This will help the flour mixture adhere better to the chicken.
- Dredge each chicken leg in the flour mixture, ensuring they are well-coated. Shake off any excess flour and set aside on a plate.
- Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat.
- Once the oil is hot, carefully place the coated chicken legs in the skillet. Cook for 12-15 minutes on one side, until golden brown and crispy. Use tongs to turn the chicken legs over and cook for another 12-15 minutes on the other side.
- Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
- Place the cooked chicken legs on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before serving.
Tips and Tricks:
- For an even crispier crust, let the coated chicken legs rest for 10 minutes before frying. This allows the flour mixture to set and adhere better to the chicken.
- To avoid overcrowding the skillet and to ensure even cooking, cook the chicken legs in batches if needed.
- Replace all-purpose flour with gluten-free flour for a gluten-free alternative.
- Use chicken thighs instead of chicken legs if you prefer darker meat.
Wine or Beverage Pairings:
A crisp and refreshing white wine like a Sauvignon Blanc or a Chardonnay would complement the flavors of the pan-fried chicken legs. Alternatively, a light, citrusy beer like a Hefeweizen would also pair well with this dish.